Method

Meatballs: Heat the olive oil in a sauté pan and cook the onion, carrot, garlic and rosemary until the onion is very tender. Scrape onto a plate and cool. Put the breadcrumbs, spices, milk and egg in a large bowl and combine. Add the mince, olives, cooled vegetables and mint. Season generously and combine well. Hands are good for this. Loosely form into walnut-sized balls. Leave the edges
a little ‘raggy’ so the sauce can cling.

Heat a little olive oil in a large sauté pan and cook the meatballs until golden on all sides. They should still be raw in the centre.

Sauce: Heat the oil in a saucepan and cook the onion and garlic until tender. Increase the heat, add the sherry or wine and let it bubble up. Add the tomatoes and chilli flakes and bring to the boil. Simmer for 5 minutes. Pour over the meatballs and add the olives. Simmer gently for 10 minutes or until the meatballs are cooked through.

To serve: Stir in the flat-leaf parsley and serve over cooked rice or creamy mashed potatoes or with slices of chargrilled bread.

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